Ingredients: half a wax gourd, pork belly 1 00g, chopped onion and ginger, star anise1piece, 6-8 prickly ash. Cooking wine 1 spoon, soy sauce 1 teaspoon, proper amount of salt, and a little chicken essence.

Production steps:

1, melon peeled and seeded, washed and cut into triangular pieces for later use.

2. Wash the pork belly, put it in a boiling water pot, add the onion, ginger slices and pepper, pour in 1 spoon of cooking wine to remove the fishy smell, cover the pot and cook for five minutes.

3. Cut the cooked pork belly into thin slices for later use.

4, oil the hot pot, saute the chives and ginger, and add the pepper.

5. Pour the pork belly and fry the oil.

6. Pour the chopped wax gourd, add 1 teaspoon of soy sauce and appropriate amount of hot water.

7, add star anise, cover the pot and stew for ten minutes.

8. When the soup is almost the same, add the right amount of salt.

9. Add a little chicken essence and you can get out of the pot.

Extended data:

Wax gourd (scientific name: Benincasa hispida (Thunb.) Cogn.) is an annual creeping or framed herb of Cucurbitaceae, with yellow-brown bristles and villous stems, furrowed petioles, thick bristles and villous, monoecious, solitary flowers, long cylindrical or nearly spherical fruits, large, bristles and hoarfrost, and oval seeds.

Wax gourd is mainly distributed in other tropical and subtropical regions of Asia, and cultivated in all parts of China. There are wild people in southern Yunnan (Xishuangbanna) in China, and the fruit is far smaller. Eastern Australia and Madagascar are also distributed.

Wax gourd fruit can be used as a vegetable, but also as a variety of candies. Peels and seeds are used medicinally, and have anti-inflammatory, diuretic and repercussive effects.